in the process and stuck, please help - using oddleys recipe

Recipes and techniques using brine.

in the process and stuck, please help - using oddleys recipe

Postby niv » Wed Sep 15, 2010 1:47 pm

i really need help, im in the process of making salt beef using oddleys recipe.
i have a 1.5 kg meat - i made the brine accordind to a 10 kg peace of meat. - i will extract 150 gr for pumping.

all of the ingrediants seem so little
0.5 gr peppercorns
1.5 gr salt peter????? for 10 kilos

when i get to the dry cure
1.5 kg meat=
0.225 gr saltptre??
150 gr salt
sugar....

seems way to little to cover the whole peice of meat...????

am i ok - all the quantites seem so little.....
niv
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Postby wheels » Wed Sep 15, 2010 4:15 pm

Niv

The brine will be the same whether it's for 10kg or , as you have, 1.5kg.

I assume that you've made a brine using:

760.75gm Water
150gm Salt
75gm Sugar
1.5gm Saltpetre

You are correct that you inject 150gm of this into 1500gm meat, increasing the total weight of the meat to 1650gm.

The dry cure will be:

22.5gm Salt
11.25gm Sugar
0.225gm Saltpetre

Make sure that the ingredients are well mixed before use. I know it seems very little but it is correct.

As you are not using cure #1 you should allow at least 10 days so that the saltpetre can do it's work - I'd go 15 - 18 days if possible. Ideally you want the temperature around 7°C if this is possible.

I hope this helps.
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Postby NCPaul » Wed Sep 15, 2010 4:41 pm

Nitrites and nitrates are powerful chemicals in their ability to cure meat. They are used in parts per million (ppm). Oddley's recipe uses saltpetre at 150 ppm in the brine and in the rub. 150 ppm is this number, 0.00015, times the weight of the meat. It will be a small amount even for a very large piece of meat. :D
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